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Pickled Green Tomato Relish

 Pickled Green Tomato Relish
When I'm left with green tomatoes at the end of summer, I reach for this recipe. Friends and family are so happy to receive the sweet-sour relish that they often return the empty jar and ask for a refill!—Mary Gill, Florence, Oregon
128 ServingsPrep: 1 hour + standing Process: 15 min./batch


  • 7 pounds green tomatoes (about 20 medium)
  • 4 large onions
  • 2 large red onions
  • 3 large green peppers
  • 2 large sweet red peppers
  • 4 teaspoons canning salt
  • 5 cups cider vinegar
  • 4 cups sugar
  • 2 tablespoons celery seed
  • 4 teaspoons mustard seed


  • Cut tomatoes, onions and peppers into wedges. In a food processor,
  • cover and process vegetables in batches until finely chopped. Stir
  • in salt. Divide mixture between two strainers and place each over a
  • bowl. Let stand 3 hours.
  • Discard liquid from bowls. Place vegetables in a stockpot; stir in
  • vinegar, sugar, celery seed and mustard seed. Bring to a boil.
  • Reduce heat; simmer, uncovered, 30-35 minutes or until thickened.
  • Carefully ladle hot mixture into eight hot pint jars, leaving 1/2-in.
  • headspace. Remove air bubbles and adjust headspace, if necessary, by
  • adding hot mixture. Wipe rims. Center lids on jars; screw on bands
  • until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are

2 of 2

Pickled Green Tomato Relish (continued)

Directions (continued)

  • completely covered with water. Bring to a boil; process for 15
  • minutes. Remove jars and cool.
  • Yield: 8 pints.
Nutritional Facts: 2 tablespoons equals 37 calories, trace fat (trace saturated fat), 0 cholesterol, 78 mg sodium, 9 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: 1/2 starch.